Deviled Eggs
Deviled Eggs are a classic appetizer that everyone should know how to make. Creamy, tangy, and delicious this hard-boiled finger food is always a crowd-pleaser at a party.
This was the Deviled Egg recipe that my Mom used to make for my Grandpa for every single holiday. So now, for me, it doesn’t seem like a celebration without deviled eggs on the table. And guess what, all these years later everybody always loves these creamy, tangy appetizers just as much as Gramps did. Enjoy!
How to Hard Boil the Eggs
Step 1: Gently place the eggs in a large saucepan and cover them with cold water. Turn on the stove heat to high and bring the eggs to a boil. Once they began boiling turn down the heat to the lowest setting and simmer for exactly 15 minutes with the cover on the pan. After 15 minutes, remove the pan from the heat, pour out the hot water and run cold water over the eggs to stop them from cooking. Remove the eggs from the water and allow them to completely cool. You can do this part ahead of time and keep the hard-boiled eggs in the refrigerator until you are ready to make the deviled eggs.
How to Make the Egg Mixture
Step 2: When the eggs are completely cooled, remove shells from the eggs and cut the eggs in half longways. Carefully remove the yolk from the whites of the eggs and put them into a mixing bowl. Save the egg white shells.
Step 3: Mash the egg yolks with a fork.
Step 4: Add the Mayonnaise, Mustard, and Apple Cider Vinegar to the bowl and mix the egg mixture thoroughly.
Step 5: Salt and pepper the mixture to taste.
How to Assemble
Steps 6-7: Add the egg mixture to a plastic bag.
Step 8: Cut off the tip of the plastic bag and use it to fill the egg whites with the deviled egg mixture.
Step 9: Finally, sprinkle the Deviled Eggs with paprika and parsley. Easy peasy!
Expert Tips and FAQ’s
The eggs can be stored in the refrigerator for 4-5 days in an air-tight container. You can sit them out for a party for a couple of hours but you need to be careful because of the mayonnaise. Bring them out at the last minute if you are outside on a hot day … luckily in our experience, these Deviled Eggs are always the first appetizer to be eaten at a party.
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Deviled Eggs
Deviled Eggs are a classic appetizer that everyone should know how to make. Creamy, tangy and and delicious this hard boiled finger food is always a crowd pleaser at a party.
Ingredients
- 6 Eggs (Hard Boiled)
- ¼ cup Mayonnaise
- 1 tsp of Mustard
- 1 tsp of Apple Cider Vinegar
- Paprika to taste
- Parsley Flakes to taste
- Salt and pepper to taste
Instructions
How to Hard Boil Eggs
- In large saucepan, gently place eggs in pan and cover with cold water.
- Turn on heat to high and bring the eggs to a boil. Once they began boiling turn down heat to the lowest heat and simmer for 15 minutes.
- After 15 minutes remove from heat and run cold water over the eggs to stop them from cooking.
- Remove the eggs from the water and allow them to completely cool. You can do this part ahead of time and keep the hard boiled eggs in the refrigerator until you are ready to make the deviled eggs.
Deviled Eggs
- When the eggs are completely cooled, remove shells from eggs and cut the eggs in half longways. Carefully remove the yolk from the whites of the eggs and put them into a mixing bowl.
- Break up the eggs with a fork.
- Add the Mayonnaise, Mustard and Apple Cider Vinegar to the bowl and mix the egg mixture thoroughly.
- Salt and pepper the mixture to taste.
- Fill the egg whites with the deviled egg mixture and sprinkle paprika and parsley on the top of the deviled egg.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
